Recipe by Fleur de lys
"I coined this recipe when my fridge gave out and I had to do something with all the fish I had in the freezer. It's a tasty winter chowder with some summer hints, courtesy of the lemon. This is best served with crusted bread!
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
potatoes, peeled and cubed
water to cover
1 1/2 teaspoons
ground black pepper to taste
Awesome! I had doubts about this recipe, seriously, but it was amazing, very very good. I think it will be great with some corn added though, going to try this next time. Other wise, don't change a thing! Excellent!
Ok, let me preface this by saying I am not a big salmon fan, but that is why I chose this recipe. I was hoping that it would lessen the strong taste of salmon, which it did. The soup was good, but didn't have a lot of flavor. I think if you added veggies, like celery, carrots, and onions, this would be great! I also think you need more than just a pinch of the thyme, oregano and basil. I will definitely try this again but modify some. Definitely make with crunchy bread! It makes a world of difference. For those of you who aren't big salmon fans, try this, it's worth it!
This was a delicious recipe! I dont really like salmon, but know I should be eating it. I will make this recipe again. Changes I made- I didnt have time for a slow cooker, so I boiled the potatoes (and some carrots), cooked fish in olive oil and then creamed them in the blender. Then I added the milk, spices and some corn. My whole family loved it!
I was really looking forward to trying this recipe all day. I'm sorry to say I was very dissapointed. I don't know if I did something wrong, but I followed the recipe exactly. The broth was extremely watery and the potatoes were hard despite leaving the cooker on a few extra hours. I may end up trying this recipe again, but with some modifications.
A nice place to start, and a great way to use some freezer-burned salmon. It was okay as written (and that's how I rated it), but really came into its own when I made it with broth instead of water, and added some leeks, garlic, and carrots! Then we topped each bowl with a squirt of lemon juice. Yum! Thanks for the idea of the lemon.
I made this soup again the other, with a few adjustments, and it was amazing, again!! For all those worried about watery soup, you need much more than a pinch of each herb (think 1 teaspoon) and also about a teaspoon of sea salt. Crusted bread is a must, and adding a can of baby clams can substitute some of the salmon, or just make the soup meatier. So good!
too watery. I added carrots for a little more flavor. I was happy that my kids actually ate it though....
We didn't care for this. It was very bland and watery.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Salmon Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 68
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Make this healthy dish with your favorite wild salmon.
See how to make quick-and-easy salmon burgers.
See how to make a traditional Lebanese lemony lentil soup.